Do you show your love for family and friends through cooking? Would you like a degree that highlights your passion? Would you like to attend class in a professional conference center with state of the art kitchen facilities?
This program rises to your aspirations!
As a student chef, you’ll gain hands-on experience through coursework and industry participation.
- Learn from experienced chef instructors
- Train in a modern food production facility
- Complete on-site practicums at Rhapsody, our college-owned restaurant
- Engage in community involvement and join the Epicurean Club
- Travel across the country for professional development opportunities
You'll learn the fundamentals of culinary production as well as the management skills of the modern kitchen, leading you on a successful career path.
You can earn certifications in the following areas:
- ServSafe Food Protection Management
- Hospitality Supervision
- Certified Culinarian
The program is accredited through the American Culinary Federation Education Foundation Accrediting Commission.
The following outcomes are skills, behaviors, and attitudes cultivated in students seeking the Associate of Applied Business in Culinary Arts:
- Identify and use safety and sanitation measures involved in the food service industry, having passed the National Restaurant Association’s ServSafe Exam
- Perform basic cooking techniques (roast, saute’, broil, bake, knife skills)
- Operate a variety of restaurant equipment efficiently, effectively, and safely
- Use recipes, production sheets, and function sheets in order to organize, order, and produce a variety of menus and events.
- Perform the required tasks of conversion, costing in order to maximize profit for various menu items
- Apply basic concepts of menu development, purchasing, inventory control, food storage, and labor cost control
Associate of Applied Business in Culinary Arts
Course of Study
For students entering May 2016
|COURSE NO.||FIRST SEMESTER||Class Hours||Lab Hours||Credit Hours||Course Fee|
|CULA-1101||Intro to Baking and Culinary Industry||2.00||3.00||3.00||$1,200.00|
|ENGL-1510||English Composition I||4.00||0.00||4.00||$50.00|
|CULA-1111||Stocks; Soups; Sauces and Veg. Cookery||1.00||4.00||3.00||$500.00|
|CULA-1109||Safety and Sanitation||1.00||0.00||1.00||$150.00|
|COURSE NO.||SECOND SEMESTER||Class Hours||Lab Hours||Credit Hours||Course Fee|
|CULA-1201||Culinary Arts Lab I||1.00||6.00||3.00||$475.00|
|CULA-1116||Planning, Purchasing & Table Service||2.00||3.00||3.00||$200.00|
|CULA-1115||Baking Development: Breads & Pastries||1.00||4.00||3.00||$525.00|
|CULA-1113||Fundamentals of Cuisine||1.00||4.00||3.00||$475.00|
|DT-1120||Nutrition for DIetary Manager||2.00||0.00||2.00||$10.00|
|COURSE NO.||THIRD SEMESTER||Class Hours||Lab Hours||Credit Hours||Course Fee|
|CULA-2106||Meat/Poultry/Seafood Prod. & Commissary||1.00||4.00||3.00||$625.00|
|CULA-2270||Catering and Banquet Management||1.00||4.00||3.00||$550.00|
|CULA-2212||Culinary Arts Lab II||1.00||6.00||3.00||$475.00|
|OR||CULA-2294||Culinary Field Experience||0.00||36.00||3.00||$250.00|
|COURSE NO.||FOURTH SEMESTER||Class Hours||Lab Hours||Credit Hours||Course Fee|
|CULA-2218||American & International Cuisine||1.00||5.00||3.50||$550.00|
|CULA-2250||Culinary Capstone Experience||1.00||6.00||3.00||$940.00|
|ACC-1101||Financial Accounting I||2.00||2.00||3.00||$99.00|
|TOTAL CREDIT HOURS:||ESTIMATED TOTAL COURSE FEES:|
Hocking College reserves the right to modify curricular requirements, to change course content, and change course fees at any time.
The demand for culinary graduates continues to increase. Trained chefs are needed throughout the country in hotels, restaurants, resorts, hospitals, cruise ships, country clubs, and more. Hocking graduates begin their careers as cooks, prep cooks and kitchen staff and are well-prepared for advancement.